Color Changes of UHT Milk During StorageReportar como inadecuado




Color Changes of UHT Milk During Storage - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

1

University of Belgrade, Faculty of Agriculture, Belgrade, Nemanjina 6, Serbia

2

High Technical School of Vocational Studies, Pozarevac, Nemanjina 2, Serbia





*

Author to whom correspondence should be addressed.



Abstract In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate PET based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature 20±5°C were examined. Results are shown in four different systems that define measurement of color parameters expressed in: CIE, CIE L*a*b*, Hünter and ANLAB – Adams Nickerson systems. Average value of mean reflectance of UHT milk determined in CIE system statistically is highly significantly changed, p 0.01 depending on duration of storaging, percentage of milk fat, as well as on the interaction of the mentioned factors. For the UHT milk with 1.6% milk fat statistically significant p 0.05 decrease of psychometric chroma b* occurs after 60 days, and for milk with 3.2% milk fat established on 45th day of storage. View Full-Text

Keywords: UHT milk; color measurement; milk fat content; storage UHT milk; color measurement; milk fat content; storage





Autor: Jovanka V. Popov-Raljić 1,* , Nada S. Lakić 1, Jovanka G. Laličić-Petronijević 1, Miroljub B. Barać 1 and Višnja M. Sikimić 2

Fuente: http://mdpi.com/



DESCARGAR PDF




Documentos relacionados